Profitability and Acceptability of Fat- and Sodium-Modified Hot Entrees in a Worksite Cafeteria

Perlmutter, Carol A.; Canter, Deborah D.; Gregoire, Mary B.

doi:10.1016/s0002-8223(97)00097-7

Cited by 34 publications

(28 citation statements)

References 11 publications

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“…However, most of the previous intervention studies targeted fruit and vegetable intake and fat intake (12,22) . Very few studies included sodium components (23,24) . Given the importance of lowering sodium intake in most world populations (25) , there is a serious gap in previous worksite environmental interventions.…”

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confidence: 99%

‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias

Park

Lee

2015

Public Health Nutr.

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Objective: The present study was conducted to examine barriers to and facilitators of serving reduced-sodium meals (RSM) in worksite cafeterias. Design: We conducted in-depth interviews with key stakeholders in food catering companies. Setting: Food catering companies at various customer sites in South Korea. Subjects: A total of nineteen interviews with twenty-five participants from ten catering companies were conducted. Sixteen on-site dietitians and nine managers from the catering companies' headquarters participated in the interviews. Results: Four main themes emerged from the interviews. First, key stakeholders' psychosocial characteristics (perception, intention and knowledge) are important in serving RSM in worksite cafeterias. Second, skills and techniques related to measuring sodium content and preparing RSM were emphasized by the interviewees. Third, the lack of various delicious low-sodium menus is a barrier to serving RSM. Lastly, a number of environmental factors were addressed, which include social support for reduced-sodium diets (a facilitator) and pressure to maintain profit margins (a barrier), that contribute to serving meals with less salt. Based on these factors, various recommendations for future sodium reduction policies and programmes were suggested. Conclusions: It is important to implement population-wide sodium reduction as a means of preventing CVD and stroke. The study provided important facilitators of and barriers to serving RSM in worksite cafeterias, which could be helpful in developing environmental interventions that promote low-sodium diets.

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confidence: 99%

‘When operating a cafeteria, sales come before nutrition’ – finding barriers and facilitators to serving reduced-sodium meals in worksite cafeterias

Park

Lee

2015

Public Health Nutr.

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“…Providing nutritional information (e.g. menu labelling) seems to have limited impact on food choices [2,3,15,[19][20][21][22][23], as do politically feasible food tax reforms [5][6][7][8]24].…”

Section: Discussionmentioning

confidence: 99%

The Impact of Meal Attributes and Nudging on Healthy Meal Consumption

Thunström¹,

Nordström²

2013

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We use a field experiment in a lunch restaurant to analyze how meal attributes and a "nudge" impact healthy labeled meal consumption. The nudge consists of increasing the salience of healthy labeled meals by placing them at the top of the menu. We find that certain meal attributes (e.g. poultry and red meat) greatly increase both sales and the market share of the healthy labeled meal. We conclude that a careful design of the healthy food supply may be efficient in encouraging healthier meal choices, e.g. supplying healthy labeled versions of popular conventional meals. We find no impact on healthy labeled meal sales from the nudge.

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“…Individual or household level [84,87] Household food (pantry) inventory Group or community level Cafeteria plate observation [121] Cafeteria sales [94,95] Vending machine sales [93] Supermarket sales [89] Supermarket environment intervention outcomes. A series of studies has shown that it is possible to reliably measure supermarket environments, that measures of shelf space correlate with community-level measures of diet, and that changes in supermarket shelf space correlate weakly with changes in community-level diet [97À101].…”

Section: Measure Referencesmentioning

confidence: 99%